Papaya with Chicken Curry Salad Hawaiian Recipe

This is a simple recipe and makes for a great lunch. During regatta season I usually will make a bunch of these on race days and pack them in the cooler for myself and team members to enjoy. Sweet, savory, and protein packed.

Ingredients:

• 3 Fresh ripe papaya
• 3 Chicken breasts or skinless boneless Thighs
• 1 cup mayonnaise
• ¼ cup white wine
• 4 tablespoons curry powder
• 2 stalks celery (diced small)
• 1/3 cup chopped scallions
• 1/3 cup raisins
• ¾ cup whole roasted unsalted cashews
• Olive oil
• Sea salt
• Black pepper

Procedure:

Cut papayas in half and scoop out seeds. Set aside in the refrigerator.

Preheat oven to 350. sprinkle chicken with a little salt and pepper and rub in olive oil. Roast for 35-40 minutes until chicken is just cooked. Set aside to cool until easy to handle. Dice chicken into bite size pieces.

For the dressing combine the mayo, wine, and curry powder. Blend very well.

In a large bowl add dressing to chicken. Make sure you have enough dressing to moisten chicken well. Add celery, scallions, and raisins. Refrigerate a few hours to allow flavors to blend. Add cashews and serve in a half of papaya.

Recipe by Shirley Shivhon